With a pastry bag fitted with a large plain tip, pipe 15 ml (1 tablespoon) of the mascarpone and white chocolate cream at the bottom of each jar. Add 5 ml (1 teaspoon) of the pistachio nougatine. Cover with a slice of cake. Add 10 ml (2 teaspoons) of the Cranberry and Raspberry Compote, 30 ml (2 tablespoons) of mascarpone and white chocolate cream, and 5 ml (1 teaspoon) of pistachio nougatine. Cover with a second slice of cake. Pipe 15 ml (1 tablespoon) of mascarpone and white chocolate cream. Garnish with 5 ml (1 teaspoon) of cranberry and raspberry compote and 5 ml (1 teaspoon) of pistachio nougatine. Close the jars and refrigerate until ready to serve.
